If you like something…

Author Notes:When talking about Chinese take-out what is your favorite dish. Mine are the steamed dumpling with that awesome dipping sauce. The pork inside is tender and flavorful and there never seems to be enough. So I have adapted a recipe for my family that we love. Take-out dumplings minus the skins. —Judd

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Serves 4

Dipping Sauce

2
Garlic Cloves, sliced

1
teaspoon Ginger, Minced

2
Green OnionTops, Sliced

1/4
cup Tamari, Liquid Aminos or Soy Sauce

1
tablespoon White Vinegar

1/4
cup Water

1/2
teaspoon Sesame Oil

Dumpling

1
cup Cabbage

1
tablespoon Coconut Oil

1
tablespoon Ginger

3
Garlic Cloves

1/2
cup Shitake Mushrooms

3
Green Onion

4
teaspoons Tamari, Liquid Amino Or Soy Sauce

1
teaspoon Fish Sauce

1
tablespoon White Vinegar

1
pound Pork, Ground

1
teaspoon Sesame Oil

1/2
teaspoon Salt

Dipping Sauce:
Combine Water, Tamari, Vinegar and Sesame oil with the ginger, garlic and green onions. Let sit so the flavors will combine.

Dumplings:
Finely chop one cup of cabbage and place in a small bowl. Coat lightly with salt and let it sit. Savoy works great but any cabbage will do.

Mince the garlic and ginger.
Separate the green onions white part from green, and roughly chop.
Remove stems from the Shitake and roughly chop.

Heat coconut oil in pan on medium heat. Add the white portions of the onions, garlic, ginger, mushrooms and cabbage and cook, stirring frequently for 5 minutes.
Add in Tamari, fish sauce, and vinegar. Stir well and remove from heat.

In a large bowl:
Combine the ground pork with the garlic, ginger, mushroom mix, the tops of the green onions, salt and sesame oil.
Mix well and place in the refrigerator for 1 hour.

Heat a large griddle on medium high heat and add your fat of choice to the surface.
Form the meat mixture into small"football" shapes and place on griddle.
Cook for 2-3 minutes per side, in batches if needed.
Serve with the cooled dipping sauce.